Chia seed pudding with Blueberry Compote

Makes around 5 servings. Can be made a day ahead of serving.

Ingredients:

Pudding:

  • 2 small very ripe bananas, sliced
  • 4 dates, pitted and chopped
  • Around 10 raw cashew nuts, soaked in warm water for 30 mins
  • 2 cups almond milk or any other milk you like (dairy, coconut, soy, etc.)
  • 2-3 cardamom pods, seeds removed and powdered
  • 8 Tbsp black or white chia seeds

Compote:

  • Around 10 oz fresh organic blueberries
  • 4 Tbsp brown sugar (or use white sugar if you like)
  • 1 Tbsp water
  • Drop of vanilla

Method:

  • Make the pudding:
    • In a blender, blend together all ingredients for the pudding except the chia seeds
    • Place in a bowl, add chia seeds and mix briskly until the seeds are mixed in
    • Wait 30 mins and mix again to make sure the chia seeds have not clumped
    • Place overnight in the refrigerator
  • Make the compote:
    • Place the blueberries in a saucepan and add the sugar and water
    • Keep stirring on medium heat till sugar dissolves, careful not to let the bottom burn
    • Then simmer for around 15 mins on low heat until it becomes a little thick and syrupy
    • Stir in the vanilla and let it cool
    • Cover and store in the refrigerator. The compote will thicken more in the refrigerator
  • Assemble the dessert
    • Top the pudding with 1-2 tablespoons of blueberry compote and serve